Tag Archives: apples

Jew Year’s Eve Apples & Honey Punch

Holiday gatherings are always hectic, but Rosh Hashanah seems especially so.  It’s easy to get stressed out with preparations, the start of the school year and the marathon of holidays that continue popping up for the rest of the month.

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To prevent what my mother calls “the crazies,” she serves this festive cocktail as family and friends arrive for our holiday meal. Nontraditional? Yes. Effective? YES.  This Jew Year’s Eve Punch is one of her favorite tricks to ensure a smooth and joyful beginning to the New Year.

Perfect for the High Holiday celebrations from Rosh Hashanah through Sukkot this delicious punch incorporates the sweet flavors of apple and honey into an easy-to-make and easy-to-love drink. You can make this with or without alcohol (we often mix two versions to make sure our guests have a non-alcoholic option) and it is always a hit. Serve your Jew Year’s Eve Punch in a large punch bowl or in individual glasses, garnished with a thinly sliced apple round and honey “swizzle stick” like these.

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Jew Year's Eve Apples & Honey Punch

Ingredients

1 quart Apple Cider
1 quart Ginger Ale
2 cups Honey Bourbon
1-2 granny smith apples, cut into slices
Honey sticks (optional)

Directions

Chill apple cider, ginger ale and bourbon if using.

Pour apple cider, ginger ale and bourbon into large pitcher or punch bowl and add ice and apple slices.

Garnish individual glasses with an apple slice and honey stick if desired.

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Posted on September 22, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Apple Kugel Crumble Cake

Yield:
8-10 servings

 

apple noodle crumble kugel cake

I love noodle kugel, especially my husband’s salt and pepper noodle kugel, which is always a hit at any Shabbat or holiday meal we serve it. But I really wanted to create a sweetened version of noodle kugel for Rosh Hashanah this year using some fresh, local apples.

I tried this recipe several ways until I found the right balance of apples, sugar, eggs and crumb topping. The result is a kugel that is sweet, but not too sweet, moist but still has a rich, crunchy crumb topping.

It brings together the goodness of a fall apple crumble, with the tradition of a noodle kugel. Oh yeah, and I decided it should get baked in a springform pan so that it looks like a “cake” which is just so much fun. Don’t worry – you can still serve it as a side dish.

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If you decide to bake yours in a springform pan, make sure the bottom is locked in place tightly before pouring the unbaked kugel mixture into the pan. If it isn’t, you could end up with a liquidy mess all over your kitchen. I mean, I am not saying that happened to me (it did), but just making a recommendation.

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Apple Kugel Crumble Cake

Ingredients

For the kugel:
1 12 ounce package wide egg noodles
8 large eggs
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla
1/2 tsp salt
1/2 cup + 2 Tbsp brown sugar
3 medium apples, peeled and sliced thin

For the topping:
3/4 cup flour
1 cup old fashioned oats
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup margarine or butter, chilled and cut into pieces
1/4 tsp salt

Directions

Preheat oven to 350 degrees. Grease a 9 inch springform pan or pyrex dish for baking. If using a springform pan, cover bottom in foil and place on a flat baking sheet to avoid spills.

Bring a large pot of water to boil. Cook noodles around 8-10 minutes. Drain and set aside.

In a large bowl whisk together eggs, cinnamon, nutmeg, vanilla, salt and brown sugar. Add sliced apples and mix gently until coated completely.

In a separate bowl, mix the flour, oats, brown sugar, cinnamon, nutmeg and salt. Add the margarine or butter and using a pastry cutter or two knives, cut into the dry mixture until even, coarse crumbs form.

When noodles have been drained, add to egg mixture and mix gently until coated completely. Pour mixture into prepared baking pan. Sprinkle crumb mixture evenly on top of noodles.

Bake for 40-45 minutes, until noodles have set and crumb topping starts to brown. Serve warm or room temperature.

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Posted on September 11, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Shabbat Recipes of the Week

Another week, and it’s time for another round of recipe ideas for Shabbat.

As my dear friend and fellow tweeter Aimee Weiss points out, ’tis the season for some spiked apple cider! Why not start out your meal with some hot cider with rum, honey and your favorite spices. You can also make a German favorite called Gluhwein (pronounced gloo-vine), which is a hot mulled wine with oranges, cloves, allspice and cinnamon. I can’t get enough of this stuff!

I’ve been eyeing this recipe for Bucatini with Cauliflower and Brussel Sprouts for weeks in this month’s copy of Food and Wine. If you are serving a meat meal, just leave off the parmesan cheese! A perfect hearty and healthful dish for this time of year.

Instead of a traditional roasted chicken, why not try this hearty Chicken Cacciatore – seems like this would go nicely with some pasta or even a good piece of challah.

And for dessert, check out these Baked Pumpkin and Sour Cream Puddings from Smitten Kitchen. Looking for a pareve dessert? How about the Kosher Gastronome’s Awesome Brownies.

Shabbat Shalom, and happy eating!

Posted on November 17, 2011

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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